Easy Homemade Flatbread

Easy Homemade Flatbread will be the only flatbread you will ever need! Learn how to make these soft, spongy, filled with herbs bread!

Course Bread

Cuisine Indian

Prep Time 10

Cook Time 30

Additional Time 15

Total Time 55

Servings

Calories 239kcal

Author Nancy Piran

Equipment

Ingredients

1 cup water lukewarm
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast 1/4 oz package
3/4 cups nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
4 cups all-purpose flour
2 tablespoons fresh parsley finely chopped (dried parsley can also be used)
olive oil for brushing (optional)
fresh chopped parsley optional

Instructions

Combine the lukewarm water, sugar, and yeast in a bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
1 cup water, 1 tablespoon granulated sugar, 2 1/4 teaspoons active dry yeast
In a large bowl or a bowl of a stand mixer, whisk together the yeast mixture, yogurt, and olive oil. Add salt, basil, oregano, and garlic powder.
3/4 cups nonfat plain Greek yogurt, 2 tablespoons extra-virgin olive oil, 2 teaspoons salt, 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 teaspoon garlic powder
Add flour and parsley, stir until combined. Knead the dough with the hook of your mixer or by hand for 5-8 minutes until nice and smooth. Sprinkle more flour if the dough is sticky while kneading.
4 cups all-purpose flour, 2 tablespoons fresh parsley
Cover the dough with plastic wrap or a kitchen towel and let stand for 15 minutes.
Cut the dough into 10 pieces and form each piece into a small ball. Cover them with plastic wrap or a kitchen towel while the frying pan is preheating.
Roll out a dough ball to about a 6-inch circle. Brush the top of the rolled-out dough with olive oil.
When the pan is hot, pick up the shaped dough and place it in the pan, oiled side down. Cook for 2 minutes, or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil. Flip the flatbread and cook for 1 more minute, or until golden.
Remove from pan and set on a plate. Cover to keep warm.
Repeat the process with the rest of the dough.
(optional) Brush the flatbread with the mixture of olive oil and chopped parsley.
olive oil, fresh chopped parsley

Video

Notes

1. This dough can be refrigerated for up to 3 days. Allow dough to come to room temperature before cooking.

Nutrition